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The document outlines a detailed timeline for a special function project, specifically for a Table D'hote menu on February 18, with an anticipated 20 guests. It includes tasks assigned to student chefs Hao Dang, Annatascha, and Catia, detailing the preparation of appetizers, main courses, and desserts. Each section specifies start times, responsibilities, and plating instructions leading up to the presentation of the dishes.

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nhuhaocute2017
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38 views3 pages

Project+Workplan +group+

The document outlines a detailed timeline for a special function project, specifically for a Table D'hote menu on February 18, with an anticipated 20 guests. It includes tasks assigned to student chefs Hao Dang, Annatascha, and Catia, detailing the preparation of appetizers, main courses, and desserts. Each section specifies start times, responsibilities, and plating instructions leading up to the presentation of the dishes.

Uploaded by

nhuhaocute2017
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Special Function Project Time-Line-Production sheet Page___1___ of___1___

Name of Student Chef: Hao Dang


Date of Function: 18-Feb
Name/Theme of menu: Table D'hote
Anticipated number of guests: 20
Start time: Task: Station/Responsibility of:
2:00 Pick up food cart, check requisition Hao
Get sanitizer, set up station. Heat up deep fried machine
2:15 PM Soak mung bean vermicelli noodles and wood ear mushrooms in warm
Appetizer- Hao
Finely dice carrots, shallots, scallions, and garlic cloves.
Mix ground pork, shrimp (minced), eggs, fish sauce, sugar, salt, and black pepper in a large bowl
Add chopped noodles and wood ear mushrooms to the filling.
2:35-3:15 PM Roll the filling in rice paper to form spring rolls.

3:20-3:30 Making sauce for spring roll Hao

3:35-4:00 Fry spring rolls until golden brown. Drain excess oil. Hao

4:15 Plating All Chef


Arrange spring rolls on a serving platter with sauce

4:30 Presentation
Special Function Project Time-Line-Production sheet Page___1___ of___1___

Name of Student Chef:


Date of Function:
Name/Theme of menu:
Anticipated number of guests:
Start time: Task: Station/Responsibility of:
2:15- 3:00 Dice onions, carrots, and celery. Mince garlic Main- Annatascha
Season short ribs with salt and pepper.
Sear short ribs in olive oil until browned. Set aside

3:10-4:00 Sauté onions, carrots, celery, and garlic in the same pot used for sea.Main-Anatascha +Catia
Add tomato paste, thyme, rosemary, and bay leaves. Deglaze the pot with red wine
Add stock and short ribs to the pot. Cover and braise on medium heat.
Check for tenderness and adjust seasoning.
Boil potatoes and asparagus in separate pots. Drain and butter the asparagus.

4:15 Plating All Chef


Short ribs with potatoes and asparagus on the side.

4:30 Presentation

11:30AM
12;00PM
1:30PM
Special Function Project Time-Line-Production sheet Page___1___ of___1___

Name of Student Chef: Hao Dang


Date of Function: 18-Feb
Name/Theme of menu: Table D'hote
Anticipated number of guests:
Start time: Task: Station/Responsibility of:
2:15-2:40 Wash glutinous rice thoroughly. Begin steaming rice. Dessert- Catia
Heat coconut milk with sugar and a pinch of salt until dissolved. Set aside.
Peel and slice ripe mangoes Hao+ Catia

3:30 Once rice is cooked, mix it with the sweetened coconut milk. Cover and let it absorb for 10 minutes.

4:15 AM Plating All Chef


Shape sticky rice into portions, top with mango slices, and sprinkle with toasted sesame seeds.

4:30 Presentation

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